Description
How to make creamy Crack Chicken Penne with tender chicken, rich sauce, and savory bacon that your whole family will absolutely love.
Ingredients
Scale
- The Heart of the Dish:
- 1 pound penne pasta
- 1.5 pounds boneless, skinless chicken breasts
- 8 slices thick-cut bacon
- 1.5 cups heavy cream
- 8 ounces cream cheese, softened
- 1 cup chicken broth
- Flavor Builders:
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons dry ranch seasoning mix
- Essential Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- Finishing Touches:
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep Bacon & Pasta: Cook bacon until crispy; set aside, reserving some fat. Simultaneously, boil penne pasta according to package directions until al dente. This sets up our Crack Chicken Penne base efficiently.
- Sauté Chicken & Aromatics: Dice chicken breasts. In the same pot with bacon fat (add butter if needed), sauté diced chicken until lightly browned. Then, add diced onion and minced garlic, cooking until fragrant and softened.
- Build Creamy Sauce: Stir in softened cream cheese, heavy cream, chicken broth, and ranch seasoning. Whisk well until the cream cheese melts and the sauce is smooth and slightly thickened. Season with salt, pepper, and dried parsley.
- Combine & Simmer: Add the cooked penne pasta, cooked chicken, and crumbled bacon into the creamy sauce. Gently fold everything together, ensuring the pasta is fully coated. Let it simmer briefly to meld flavors.
- Melt Cheese & Finish: Stir in the shredded sharp cheddar cheese until it’s fully melted and incorporated, adding extra richness. This step truly brings together the Ultimate Crack Chicken Penne.
- Garnish & Serve: Garnish generously with fresh chopped parsley. Serve this comforting Crack Chicken Penne immediately, perhaps with a side salad or crusty bread for a complete meal. Enjoy!
Notes
Ensure cream cheese is softened to prevent a lumpy sauce; avoid overcooking pasta past al dente.
Store cooled leftovers in an airtight container, refrigerated for up to 3-4 days.
Monterey Jack or sharp provolone are good cheese substitutes for cheddar, offering similar melt.
Serve warm, garnished with fresh parsley; pairs wonderfully with a crisp green salad or crusty bread.
Cook bacon and chicken in advance, refrigerating until ready to combine with pasta and sauce.
**Allergy Information:** Dairy, Gluten